1. Preheat your oven to 350°F or 180°C.

2. Grease a springform pan and set it aside to be used later.

3. In a large mixing bowl combine 250g or 2 3/4 cups of almond flour, the grated peel of one lemon, and 1 1/2 teaspoons or 7g of baking powder.

4. In another bowl whisk together 225g or 1 cup of unsalted butter and 250g or 1 1/4 cups of granulated sugar until the mixture is light and fluffy. Add 4 large eggs one at a time, whisking well after each addition.

5. Gradually pour the sugar mixture into the almond flour mixture, whisking until smooth and well combined.

6. Stir in 120g or 1 cup of shredded almond paste and 2 tablespoons or 30ml of freshly squeezed lemon juice.

7. Pour the cake batter into the prepared springform pan and smooth the top to create an even surface.

8. Bake for approximately 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.